Go Back
–+ servings
finished broccoli and chicken pasta

Creamy Lemon Ricotta Chicken & Broccoli Pasta

No ratings yet
A massive, high-volume protein powerhouse using a fat-free ricotta emulsification strategy to deliver 100g+ of protein in a single creamy bowl.
Print Recipe Pin Recipe Remove Ads
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 1 bowl
Course: Main Course
Cuisine: American
Calories: 780
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pasta Base
  • 3 oz high-protein pasta (dry weight) Chickpea or lentil based
  • 1 cup fresh broccoli florets
Protein & Sauce
  • 8 oz cooked grilled chicken breast Sliced or cubed
  • 15 oz fat-free ricotta cheese One full container
  • 0.5 lemon lemon (zest and juice)
  • 1 tsp garlic powder
  • 1/4 cup reserved pasta water The magic binder

Equipment

Digital Scale
Digital Scale
Large Pot
Silicone Spatula
Silicone Spatula

Method
 

  1. Boil a large pot of salted water and cook the protein pasta according to package directions.
  2. Add fresh broccoli florets to the boiling water during the final 2 minutes of cooking.
  3. Reserve 1 cup of pasta water, then drain the pasta and broccoli.
  4. In the empty warm pot, whisk together the entire container of fat-free ricotta, lemon juice, zest, garlic powder, and salt.
  5. Slowly add 1/4 cup of the reserved hot pasta water to the ricotta, whisking vigorously until a smooth, creamy sauce forms.
  6. Toss the warm pasta, broccoli, and cooked chicken into the sauce until thoroughly coated, adding more water if needed for creaminess.

Nutrition

Calories: 780kcalCarbohydrates: 65gProtein: 104gFat: 12gFiber: 12g

Notes

Creamy Lemon Ricotta Chicken & Broccoli Pasta Tips & Expert Strategy

TEXTURE/MOUTHFEEL: This pasta is designed to be moist and dense. Because we are using a full container of fat-free ricotta, the volume is massive; the texture should be silky and thick, not watery.
INGREDIENT SUBSTITUTION WARNING: Do not skip the starchy pasta water. Swapping it for plain water or milk will cause the fat-free ricotta to separate and become clumpy rather than forming a cohesive sauce.
THE BETTER LATER RULE: This recipe is best served immediately. Protein-based pastas (chickpea/lentil) absorb moisture much faster than traditional wheat pasta, so leftovers may require an extra splash of liquid when reheating.
PROFESSIONAL FINISHING TOUCH: Serve this with an extra sprinkle of cracked black pepper and fresh lemon zest. The citrus oils in the zest provide a 'flavor pop' that balances the dense protein content.

Tried this recipe?

Mention or tag @bakedlean!